Roasted Pumpkin and Beetroot Salad

Introduction
This vibrant salad beautifully balances the natural sweetness of roasted pumpkin with the earthy depth of beetroot. Creamy feta and crunchy seeds add texture, while a tangy maple Dijon vinaigrette ties all the flavors together. Perfect as a side or a light, nutritious meal.

Ingredients
For the Salad:

2 cups pumpkin (butternut squash or kabocha), peeled and cubed

2 medium beets, peeled and cut into wedges

2 tablespoons olive oil

Salt and black pepper, to taste

1/2 cup crumbled feta cheese (or goat cheese)

2 tablespoons pine nuts

2 tablespoons pepitas (pumpkin seeds)

3 cups arugula (or baby spinach, mixed greens, or salad sprouts)

How to Make